Thursday, April 7, 2016

Double Peanut Butter Chocolate Chip Cookies

I am a very devoted lover of all things peanut butter . . . with the exception of peanut butter cookies. In my experience, they're usually dry and crumbly with this awful greasy stickiness about them . . . basically, just not at all what I want from a cookie.

But I have in my baking arsenal precisely two peanut butter cookie recipes that I love (so far). One recipe comes from my aunt Miriam -- a moist, chewy cookie half dipped in chocolate. They are adorable, fun to make, and wonderful in every way, and you can find the recipe for those cookies HERE.

The second is the recipe I'm posting today. I rediscovered it recently in the recipe binder I've been slowly adding to for years. Only recipes I really, really, really love make their way into the binder. The bad news about The Binder is that sometimes the older recipes are forgotten and overshadowed by newer arrivals. The good news about The Binder is that I get to rediscover them with full faith that they will be delicious (they wouldn't have made it into the binder otherwise).

These cookies are so delicious. Moist and chewy with plenty of peanut butter flavor without getting that sticky, greasy feel that peanut butter cookies sometimes have.

Originally, the recipe called for a big dose of peanut butter chips and chocolate chips. I'm sure that's how I must have made it in the past, and I'm sure it was fantastic that way or I wouldn't have saved the recipe. This time, though, I happened to notice these bad boys in the grocery store and used them instead. Delightfulls indeed.

This post is NOT sponsored or affiliated with Toll House or Delightfulls AT ALL, by the way. I just thought these little morsels looked awesome, and that they'd be a perfect addition to peanut butter cookies. I definitely recommend them for these cookies!

My only regret with this recipe is that it doesn't make many cookies -- I ended up with two dozen. And we are big cookie fans, so they sure didn't last long. Next time, I'll be doubling the recipe.